Depending on the type of bread and type of fermentation technique used, some happen at the same time, while there may be slight variations within or across others. However, keep in mind that 80% of the quality of the finished bread will be determined during the primary fermentation stage, in which most of the flavor is developed, and 20% during the baking stage, which also includes scoring the dough and steaming, if applicable. The in-between stages affect the bread in subtle, but important ways.